Herbs and spices used for making cocktail bitters and amari. These unique items are also used in brewing beer and distilling spirits.
Bittering Herbs (23)
Commonly called "Five Flavor Berries" because the flavor profile includes salty, sweet, sour, pungent, and bitter. Used in teas, wines, cordials, and syrups.
The fruit of Prunus Spinosa is commonly infused with gin and has a very tart, astringent flavor.
White Oak Bark has a woody, fresh scent and is commonly used for teas and tonics.
White Willow Bark can be prepared as a tea, alone or with other herbs to enhance the flavor. May also be tinctured.
Also known as Black Cherry and Choke Cherry. Use Wild Cherry Bark to make teas and syrups.
Extremely bitter and most commonly known for its addition to Absinthe.
Despite the astringent and bitter taste, the flowers of the Yarrow are used as a salad herb and flavoring agent for liquors and beer. Also can be used in extracts.